CHRISTMAS

CCHRISTMAS PREVIEW2019

This is a sneak peek to what’s new this season along

with some festive recipes to add a little sparkle to

your menu.

From tasty canapes and buffet ideas to funky ice

buckets to serve the prosecco, we’ve got it all covered.

We’ve also included a handy checklist at the back just

in case you’ve missed something.

This is just a taster of what we have to offer this

Christmas, for more inspiration visit us online at

harlech.co.uk to view our latest offers, bespoke

brochures and find contact details for your sales

representative.

Alternatively get in touch with us by emailing

sales@harlech.co.uk or calling 01766 810 810.

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VEGETARIAN

VEGAN

GLUTEN FREE

FROZEN

Terms and conditions

All products are sold subject to availability and Harlech Foodservice Ltd’s terms and conditions of sale. We reserve the right to alter prices without prior notice. Some images show ‘serving suggestions’ for general purpose only. Please ask us for clarification if required. Whilst we make every effort to ensure these details are correct, errors may occasionally occur. Goods are subject to VAT where applicable. E&OE.

@harlechfoods

@harlechfoods

@harlechfoods

E-mailsales@harlech.co.uk

Orders01766 810 810

Websiteharlech.co.uk

AddressParc Bwyd, Llanystumdwy,Criccieth, Gwynedd LL52 0LJ

BBUFFET & STARTERS

EDIBLE SPOONSCode: 55433 / 1x84

Spoon shaped product in foncage dough, golden brown in colour with a crispy structure. Dimensions 3x6x7.5cm

VEGGIE CUP ASSORTMENTCode: 76955 / 1x96

MIXED SAVOURY CANAPESCode: 46789 / 4x12

VEGETARIAN CANAPE COLLECTIONCode: 73318 / 4x12

24 of each: Beetroot, carrot, spinach & grilled onion. 3cmx1.5cm

12x18g Goats cheese and red pepper quiche 12x18g Minted pea and ham tartlette 12x17g Beef Bourginion tartlette 12x12g Chicken and mushroom tartlette

12x16g Mini goats cheese & red onion tartlette12x12g Mini roasted red pepper vol au vent12x18g Mini three cheese quiche12x20g Mini wild mushroom tartlette

SERVING SUGGESTION

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CHICKEN YAKITORI SKEWERSCode: 79611 / 60x45g

BOUCHEES SAPIN (CHRISTMAS TREES)Code: 56514 / 1x54

2INCH VEGAN SAUSAGE ROLLSCode: 30832 / 1x50

VEGAN ARRABBIATA MINI SKINSCode: 52614 / 1x1.9kgMini baked potato skins filled with vegan Mozzarella melt, chopped tomatoes, garlic, basil & crushed chillies

VEGAN JALAPENO MINI SKINSCode: 46961 / 1x1.9kgMini baked potato skins filled with vegan Mozzarella melt, infused withred and green jalapeno peppers

VEGAN JACKFRUIT MINI SKINSCode: 11306 / 1x1.9kgMini baked potato skins filled with vegan Mozzarella melt, shreddedjackfruit all smothered in smokey hickory BBQ sauce

MINI STAR SHAPED VOL AU VENTSCode: 17622 / 1x480

SERVING SUGGESTION

SERVING SUGGESTION

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SPINACH & BEETROOT BLINISCode: 80693 / 4x45

A mixed box of blinis - spinach and beetroot. A great feast for the eyes 1.5” diameter

SAVOURY BLINISCode: 69864 / 4x45

A small, ready baked, traditional, Russian-style savoury pancake with a ‘crazed’ artisan finish

CHICAGO STYLE CANAPESCode: 1796 / 1x48

- Smoked salmon, lemon flavoured cheese & cucumber mini brioche - Ham, fig butter & pistachio olive bread - Vegetables on nordic bread - Smoked trout & cucumber on black bread - Fourme d’Amberts blue cheese, fig & pear on walnut bread - Prawn, basil flavoured cheese on white bread - Mandarin & prune with smoked duck on white bread

SERVING SUGGESTION

SERVING SUGGESTION

PPÂTÉ

PATCHWORK DUCK,APRICOT & BRANDY PATE Code: 51280 / 1x450g

PATE DE CAMPAGNE Code: 7760 / 1x850g

PATCHWORK WELSH DRAGONSPICED VENISON Code: 3342 / 1x450g

SERVING SUGGESTION

BBREAD & SOUP

BAKERS BASKETCode: 65741 / 60x55g

GLUTEN FREE ROLLSCode: 70810 / 16x75g

A selection of five premium dinner rolls; white, wholemeal, seeded, seeded & malt and a poppy seed roll

Genius range of gluten free rolls individually wrapped. White, seeded

LEEK & POTATO SOUPCode: 7170 / 4x2.5ltr

WILD MUSHROOM SOUPCode: 1377 / 12x250ml

THICK COUNTRY VEGETABLE SOUPCode: 2897 / 1x2kg

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FFISH

SMOKED SALMON SLICESCode: 43802 / 200g

SEABASS FILLETSCode: 62823 / 130-190g

ROYAL GREENLANDLUXURY PRAWNSCode: 71467 / 1x2kg

BWYDLYNB U T C H E R S • C I G Y D D I O N

EASY CARVE TURKEY BREAST RAWCode: 8435 / 1x4kg

BONELESS COOKEDTURKEY SADDLECode: 7082 / 1x3.63kg

Succulent, cooked turkey saddle

BUTTERFLY TURKEY BREASTCode: 8397 / per kg

100% raw butterfly turkey. Oven ready, previously frozen

8oz FILLET STEAKCode: 8188

8oz RIB EYE STEAKCode: 4173

10oz RIB EYE STEAKCode: 3163

12oz RIB EYE STEAKCode: 9876

8oz RUMP STEAKCode: 4747

10oz RUMP STEAKCode: 4620

8oz SIRLOIN STEAKCode: 3740

10oz SIRLOIN STEAKCode: 9299

16oz T-BONE STEAKCode: 7246

WHOLE 4 BONE BEEF RIBSCode: 9602 / per kg

TOPSIDE ROLLED BEEFCode: 7287 / per kg

TOPSIDE WHOLE WELSHCode: 1306 / per kg

SILVERSIDE ROLLEDCode: 1209 / per kg

STRIPLOIN WHOLE 8KG+ BEEFCode: 9637 / per kg

FRENCH TRIMMED BEEF RIBCode: 46256 / per kg

GAMMON JOINTS CONVERTERCode: 6772 / per kg

Average weight 9kg

HORSESHOE GAMMON CROWNCode: 7109 / per kg

Average weight 5kg

PREMIUM COOKED GAMMON HAMCode: 20932 / per kg

Average 3.5kg cooked gammon ham with no added water vaccum packed in half joint size

HONEY ROAST GAMMON HAMCode: 75151 / per kg

Average 3.5kg, cooked gammon ham with no added water, roasted with honey and sugar glaze, vaccum packed in half joint size

MATURED PRIME BEEF

TURKEYGAMMON

SINGLE TURKEY BREASTCode: 28803 / per kg

Half a turkey butterfly breast.Oven ready, previously frozen

MUSHROOM, CRANBERRY & BRIE WELLINGTON

Code: 16451 / 12x195g

VEGAN SWEET POTATO ROULADE

Code: 81651 / 16x155g

Sauteed mushrooms, cranberries and seasoned spinach with walnuts, peanuts and almonds, topped with brie cheese sauce encased in puff pastry

A gluten free and vegan, Cajun flavoured sweet potato roulade,filled with vegan cream and a sweet spicy red pepper and red onion Cajun chutney

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INDIVIDUAL NUT ROAST SLICE Code: 34479 / 24x140g

A hand-formed mixture of rice,nuts and soya mince. Vegan

LUXURY NUT ROAST Code: 69611 / 24x200g

A mushroom & rice mix topped withcranberry, cashews and chestnuts.Vegan

SAGE & ONION STUFFING BALLS Code: 9372 / 160x25g

Meat free sage and onion stuffing ballssuitable for vegetarians and vegans.Golden brown with a distinctive taste of sage, onion and pepper flavours

QUORN ROAST Code: 81853 / 8x454g

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Meat alternative

DDESSERTS

MINI BITES ICED FRUIT CAKECode: 6483 / 1x48

GLUTEN FREEMINCE PIESCode: 81228 / 1x12

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ESPRESSO MARTINI TIRAMISUCode: 24445 / 1x18pp

We have taken the classic ‘pick me up’ Italian family recipe and injected it with the on trend Espresso Martini cocktail

GLUTEN FREE BILLIONAIRES BAR Code: 36547 / 1x20pp

A truly artisan and indulgent combination, layering double choc cookie, sticky creamy vegan toffee & decadent chocolate vegan ganache. Finished off with gold dust

MINI CHEESECAKE SELECTIONCode: 20467 / 4x12

12x32g Mini baked vanilla cheesecake 12x35g Mini lemon cheesecake 12x32g Mini baked Belgian chocolate cheesecake 12x35g Mini raspberry cheesecake

MINI TARTLET VARIETYCode: 56803 / 4x12

12x25g Sicilian lemon mini tartlet12x18g Mixed berry mini tartlet12x17g Belgian chocolate mini tartlet12x17g White chocolate and raspberry mini tartlet

MINI CHEESECAKE SELECTION MINI TARTLET VARIETY

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Code: 20467 Code: 56803

See description on opposite page See description on opposite page

VEGAN CHRISTMAS PUDDING PIECode: 78350 / 1x14pp

Sweet pastry case baked together with traditional fruit Christmas pudding, hand finished with lashings of icing and silver dust

VEGAN & GLUTEN FREE SALTED CARAMEL BROWNIECode: 13987 / 1x30

Vegan and gluten free rich chocolate brownie with smooth sweet salted caramel sauce and finished with a sprinkling of biscuit crumb

COFFEE LIQUEURCHOCOLATE DOMECode: 79402 / 12x6.5cm

Aberfalls coffee liqueur chocolate mousse dome

SALTED CARAMEL FONDANT

Code: 22878 / 9x7cms

Halen Môn salted caramel fondant

STOLLEN MINI BITES

Code: 45948 / 1x48

Continental fruitbread bites with sultanas, currants and marzipan, dipped in butter and coated with a sweet dusting

CHRISTMAS AFTERNOON TEA

Code: 16949 / 1x20

4x Scones 4x Macarons 4x Chocolate praline parcel 4x Xmas pudding profiteroles4x Gingerbread cheesecake

CREME CARAMEL PANNA COTTA

Code: 79208 / 1x33ind

Classic panna cotta teamed up with the creme caramel to create the dream dessert. The cream is sourcedfrom Welsh dairies. 33x90g

GLUTEN FREE FIGGY SPONGE PUDDING

Code: 58687 / 1x12

A gluten free fig sponge with a sticky toffeemandarin infused sauce. 12x160g

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MINI ECLAIR Code: 49803 / 1x80

Choux pastry product ready to fill for desserts 3x5.5cm

VEGANSPRAY CREAM

Code: 21904 / 1x200ml

VEGAN GINGER SPONGE Code: 48853 / 12x185g

Vegan ginger sponge with ginger sauce

VEGAN CHOCOLATE FUDGE SPONGE Code: 20499 / 12x185g

Chocolate vegan sponge with chocolate fudge sauce

VEGAN SYRUP SPONGE Code: 15370 / 12x185g

Plain vegan sponge with syrup

VEGAN LEMON SPONGE Code: 54708 / 12x185g

Plain vegan sponge with lemon sauce

FESTIVE MINCEMEAT FLAPJACKS Code: 83368 / 1x15

Winter spiced flapjack

SERVING SUGGESTION

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CINNAMON FLAVOURED SUGAR

Code: 47934 / 1x500g

IICE CREAM

VEGAN BOURBON VANILLA ICE CREAMCode: 26704 / 1x2.5ltr

VEGAN CHOCOLATE ORANGE ICE CREAMCode: 40488 / 1x2.5ltr

Fragrant orange blossom brings a subtle and delicate orange twist to the finest Venezuelan cocoa

VEGAN HAZELNUT & ROSE ICE CREAMCode: 13782 / 1x2.5ltr

A splash of rose essence brings subtle floral notes to the distinctive nutty flavour of roasted hazelnuts

VEGAN SALTED CARAMEL ICE CREAMCode: 75535 / 1x2.5ltr

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COULIS & PURÉECEXOTIC FRUITS COULISCode: 32610 / 1x1kg

RASPBERRY COULISCode: 64526 / 1x1kg

BLACKBERRY FRUIT PURÉECode: 10435 / 1x1kg

BLOOD ORANGE FRUIT PURÉECode: 38217 / 1x1kg

RASPBERRY FRUIT PURÉECode: 15880 / 1x1kg

RED FRUITS PURÉECode: 88075 / 1x1kg

SOUR CHERRY FRUIT PURÉECode: 74580 / 1x1kg

STRAWBERRY FRUIT PURÉECode: 62611 / 1x1kg

Pouch, freeze-thaw stable. Free from artificial flavours, colours and preservatives.

BLACKCURRANT FRUIT PURÉECode: 42775 / 1x1kgSERVING SUGGESTION

CHOCOLATECWHITE CHOCOLATEWITH CARAMEL EASIMELT Code: 38254 / 1x2.5kg

MARBLED CHOCOLATE CROCUS CUPS Code: 20480 / 1x72

MARBLED CHOCOLATE ESPRESSO CUPS Code: 61633 / 1x312

SERVING SUGGESTION

CHEESECCAVERN AGED CHEDDAR WITH PENDERYN WHISKYCode: 80188 / 10x200g

WELSH SLATE CAVERN AGED CHEDDARCode: 12800 / 10x200g

MAPLE SMOKEDMATURE CHEDDARCode: 31238 / 10x200g

HALEN MÔNSEA SALT CHEDDARCode: 65908 / 10x200g

The cheese is matured in

the Slate Caverns in

Blaenau Ffestiniog.

This process adds unique

characteristics to the

cheese, a firmer body &

a depth of flavour

MINI CAMEMBERTCode: 84599 / 1x145gComes in a wooden box

PPROSECCO & GENWARE

MONTELVINI PROSECCO DOPCode: 10206 / 6x75cl

Award winning fizz from Montelvini. This prosecco has a lively creamy mousse and a zesty palate. A perfect summer sparkler to enjoy with friends.

MONTELVINI PROSECCO NVCode: 57271 / 24x20cl

Intense nose of peach, pear and ripe apple are complimented by a perfect blend of citrus and flower notes. Mellow and full bodied with persistent bubbles. Single serve

CHAMPAGNE BOTTLE SEALERCode: 74363 / Each

CHAMPAGNE BOWL Code: 76080 / Each / 38cm

CHAMPAGNE SAUCERSCode: 61692 / 1x12 / 15.5cl, 111x89mm

CHAMPAGNE FLUTECode: 65127 / 1x6 / 21.5cl, 230x49mm

CCRACKERS

GOLD DAMASK 12” CRACKERSCode: 76167 / 1x50

2 varieties in the box

GOLD STAR 11” CRACKERSCode: 78919 / 1x50

2 varieties in the box cream star on gold and gold star on cream crackers

SILVER DAMASK 12” CRACKERSCode: 67924 / 1x50

2 varieties in the box

SILVER SNOWFLAKE 10” CRACKERSCode: 10278 / 1x100

2 varieties in the box silver snowflake and white snowflake crackers

RED & GREEN 10” SWIRL CRACKERSCode: 80514 / 1x100

2 varieties in the box red and greencrackers with swirl leaf motif

RED & GOLD LEAF 12” CRACKERSCode: 32805 / 1x50

2 varieties in the box

KRAFT ECO 10” CRACKERSCode: 32266 / 1x50

100% biodegradable including contents

6 slices of brioche loaf 85346 slices of foie gras 48741 orange, peeled

3 tbsp of light brown sugar

salt

pepper

TO PLATE

2 handfuls of salad

mâche leaves

1 dash of Madeira

INGREDIENTS SSEARED FOIE GRAS ONTOASTED BRIOCHE WITHCARAMELISED ORANGE

Take some brioche and slice it to

approximately 5mm thick. Cut it into

rectangles around 2.5cmx2cm toast it

and keep it warm.

Slice some fresh foie gras approximately

1cm thick. Season it with salt and pepper

and sear in a very hot pan on both sides

quickly just to caramelise each side.

Remove from the pan and place on an

oven proof tray or dish.

METHOD

To finish off the dish, warm the foie gras through

in an oven set to 160°C/Gas mark 3. Slice the foie

gras and lay it on top of the brioche and then put

the orange on top. Garnish with a small salad of

mâche leaves and a sprinkle of Madeira.

RECIPE

Take an orange and peel it with a knife,

slice it into slices approx 5mm thick and

trim into even-sized discs approximately

1.5cm in diameter. Put the orange discs

onto a heatproof tray and sprinkle with

light brown sugar. Caramelise with a blow

torch.

WHY NOT CUT YOUR FOIE GRAS INTO STAR SHAPES!

ORDER YOURSCode: 4874

SERVING SUGGESTION

RECIPE BY OUR DEVELOPMENT CHEFSTEPHEN GRIFFITHS

SCLASSIC SEABASSWITH SAMPHIRE& CHIVE SAUCERECIPE

Seabass fillets x2 49601Double cream 100ml 83788Essential fish stock powder

10g 51129Lemon juice 25ml 5761Chopped chives 10g

Fresh marsh samphire 50g

Butter 10g 7560Flat parsley, lemon wedge

to garnish

INGREDIENTS

For the sauce mix the stock powder

with the lemon juice and a small splash

of water, bring to the boil. Add the

cream and reduce to desired consistency,

remove pan from the heat and finish with

a small cube of unsalted butter (optional).

Steam the samphire with the butter in a

bowl covered with cling film in the

microwave for 15 seconds on high heat.

Grease a tray and lay the seabass fillets

skin side upwards and grill until the skin

becomes slightly coloured and crisp

in parts.

METHOD

Finish off in the oven if the fillets are very thick.

Place the samphire in the middle of the plate with the

seabass fillets on top, add the chives to the warm sauce

and spoon around the fish.

Finish with lemon wedge and parsley.

RECIPE BY OUR DEVELOPMENT CHEFSTEVE WILLIAMS

2.7kg unsmoked gammon 67721 onion

4 cloves

2 bay leaves

4 peppercorns

8 clementines

2 stem ginger pieces,

cut into slices

4 tbsp sugar syrup

4 tsp mustard seeds

INGREDIENTS GGAMMON WITH A CITRUS STICKY GLAZE

Soak the gammon joint in a bowl of

cold water for at least 3 hours. Drain,

then place the gammon in a large

saucepan. Stud the onion with the 4

cloves and add to the pan with the

bay leaves and peppercorns.

Cover the gammon with water. Bring

to the boil, cover and simmer for 2 hours.

Meanwhile, zest and juice 1 clementine

and place in a saucepan with the stem

ginger, sugar syrup and mustard seeds.

Simmer gently until the mixture becomes

a sticky glaze. Set aside.

METHOD

Preheat the oven to 200°C/fan 180°C/gas

mark 6. Drain the gammon, then remove

the skin and most of the fat. Place the

gammon in a roasting tin. Spoon the

glaze over the surface.

Halve the remaining clementines and

add to the roasting tin. Roast for 45

minutes, basting 3-4 times during the

cooking time. Remove the joint from

the oven and allow it to rest for a few

minutes before carving.

Ready in 3 hours, 10 minutes

Cooking time 3 hours

Prep time 10 minutes

Serves 8

RECIPE

RECIPE BY OUR DEVELOPMENT CHEFSTEVE WILLIAMS

640g of puff pastry,

vegan, ready-rolled

400g of mixed seasonal

wild mushrooms

12 cooked chestnuts 402334 shallots, peeled and

finely diced

2 garlic cloves, peeled

and minced

2 tbsp of thyme leaves, fresh

2 tbsp of Madeira, or sherry

300g of silken tofu 50710

cut into small cubes

salt

black pepper

INGREDIENTS

VVEGAN MUSHROOM, CHESTNUT & THYME PITHIVIER

Preheat the oven to 220°C/gas mark 7.

Line a large round baking tray such as

a pizza sheet.

Place all the filling ingredients into a

large wok or pan with a lid and cook with

the lid on over a low to medium heat until

the tofu has melted and all the filling

ingredients have cooked down to a thick

sauce type texture – this will take about

10 to 15 minutes. Allow to cool for 5 minutes.

Cut out two large discs to fit the baking tray

from the rolled pastry, keeping the trimmings

for other baking tray, and place one disc onto

the lined baking sheet.

METHOD

Pile the filling ingredients into the middle of

the pastry disc and then sit the other pastry

circle on top of the filling, crimping the edges

with your forefinger and a knife to make an

attractive pattern.

With a sharp knife make a sunbeam type pattern

on the pastry lid and then bake for 15 to 20

minutes until the pastry is a deep golden brown

and is puffed up.

RECIPE

RECIPE BY OUR DEVELOPMENT CHEFSTEPHEN GRIFFITHS

SSPICED CARAMEL TRUFFLESRECIPE

112g glucose 40 84975140g sugar

30g water

260g cream

18g honey

18g butter

1g salt

2g ground cinnamon

1g ground nutmeg

1g ground clove

3 drops Sosa orange aroma 63857

INGREDIENTS

Infuse Spices into cream.

In a pan bring glucose, sugar,

salt, honey and water to 185°c.

Slowly add cream taking care

not to boil over.

Cook out to 104°c.

Once at 104°c add butter and

blend, add orange aroma.

Cool to 32°c before piping.

METHOD

Milk chocolate truffle shells

Milke chocolate

Sosa gold metallic powder/bronze

PRODUCTS USED

RECIPE BY SAMANTHA RAIN HB INGREDIENTS

CCHRISTMAS CHECK LIST

MEATSPANCETTA SMOKED LARDONSCode: 53335 / 1kg

BWYDLYN PORK SAUSAGE MEATCode: 2849 / 1x454g / Frozen

SMOKED STREAKY BACONCode: 67295 / 1x2.25kg

PIGS IN BLANKETSCode: 38729 / 1x60 / Frozen

PIGS IN BLANKETSCode: 17569

STREAKY BACON Code: 8710 / 1x2.27kg

FROZEN VEGETABLESBROCCOLI FLORETCode: 8047 / 1kg

GREEN CABBAGECode: 1042 / 1kg

BABY CARROTSCode: 8864 / 1kg

SLICED CARROTSCode: 8145 / 1kg

CAULIFLOWER FLORETSCode: 1109 / 1kg

LUXURY PEASCode: 1097 / 1kg

BUTTON SPROUTSCode: 1105 / 1kg

MEDIUM SPROUTSCode: 48288 / 1kg

DICED SWEDECode: 9523 / 1kg

HONEY GLAZED PARSNIPSCode: 4058 / 600g

CRISPY ROAST POTATOESCode: 5626 / 2.5kg

MASH POTATOCode: 3913 / 2.5kg

VEGGIE MEALSINDIVIDUAL NUT ROAST SLICECode: 34479 / 24x140g

LUXURY NUT ROAST Code: 69611 / 24x200g

GRAVY & SAUCESCHEDDAR CHEESE SAUCECode: 2559 / 1ltr

BRANDY SAUCECode: 6537 / 1ltr

CRANBERRY SAUCECode: 9263 / 2.5kg

GLUTEN FREE GRAVY POWDER Code: 55159 / 1.2kg

CHICKEN GRAVY GRANULESCode: 2879 / 1x25ltr

TURKEY GRAVY GRANULESCode: 5148 / 1x25ltr

VEGETABLE GRAVY GRANULESCode: 2808 / 1x25ltr

EXTRASYORKSHIRE PUDDING MIXCode: 61057 / 3.5kg

3inch YORKSHIRE PUDDINGCode: 43817 / 1x60

SAGE & ONION STUFFINGCode: 3202 / 1x2.5kg

PORK STUFFING BALLSCode: 3846 / 160x25g

DUCK FATCode: 18048 / 1.2ltr

DRIED CRANBERRIESCode: 5154 / 1kg

PICKLED RED CABBAGECode: 52183 / 2.25kg

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DESSERTSGLUTEN FREE INDIVIDUAL CHRISTMAS PUDDINGCode: 31480 / 24x100g

INDIVIDUAL CHRISTMAS PUDDINGSCode: 79666 / 36x100g

MULLED WINE & CIDERMULLED WINECode: 29253 / 1x3ltr

MULLED CIDERCode: 59994 / 1x3ltr

CHRISTMAS LOAF PUDDINGCode: 58663 / 1x1.25kg

BAKED MINCE PIESCode: 24267 / 1x36 / Frozen

MINI BAKED MINCE PIESCode: 23439 / 1x60 / Frozen

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Hoffwn ddymuno Nadolig Llawen i’n holl gwsmeriaid a Blwyddyn Newydd llwyddiannus!

Wishing all of our customers a very Merry Christmas and every success for the New Year!